pineapple galette

had to try this one. citrus fruit on a buttery crust? yeah, i had my doubts. one bite though and i was a believer. the galette crust had the perfect amount of salt in it. just enough to balance the super sweet pineapple. this galette was gone by morning. and i will have you know, i didn’t even half the recipe. now listen up. do not buy the pre-sliced pineapple. i know i know, those pineapples can be scary, but are quite easy to tame. sharp knife? well then, follow me.

just dont forget to core the pineapple. some pineapples, if ripe enough, have a soft edible core. this one did not so i used my grapefruit knife to cut out the core. 

the recipe calls for semolina flour under the pineapple to catch all the runaway juice. i have also had luck with crushed cookies such as graham crackers. 

enough ‘talking’, lets slice and bake, shall we? 

pineapple galette     gourmet -tweaked 

for pastry

• 1 1/2 C all purpose flour
• 1 t sugar 
• 1 stick cold unsalted butter, cut into 1/2 inch cubes
• 3-5 T ice water

for topping

•  3 T semolina flour (or crushed cookies)
• 1 (4lb) pineapple peeled, quartered, cored, and cut crosswise into 1/4 inch wedges
• 1 T melted unsalted butter
• 2 T sugar
• 1/4 t cinnamon
• 1 T whole milk

make pastry dough

blend together flour, salt, sugar and butter with your fingers, a pastry cutter or pulse in a food processor, just until mixture resembles coarse meal with some small lumps of butter remaining. drizzle with 3 tablespoons of ice water and gently with a fork until incorporated. pinch some dough, if it does not hold together add some more ice water, 1/2 tablespoon at a time. do not overwork the pastry, or the dough will be tough.

turn out dough onto a lightly floured surface and fold the dough on itself about 4 times just to bring it together, and distribute the fat. mmmmmm, fat.  form inot a 6 inch disk and wrap in plastic, chill for at LEAST one hour.

make topping and galette

 place rack in middle of oven preheat oven to 350°

roll out dough on a lightly floured surface into a 15 x 11 -ish rectangle. dont worry about it being perfect, i know it may be hard for some of you, but the less you work this dough, the better it will taste. transfer to a large baking sheet and chill for about 5 minutes.

sprinkle semolina evenly over dough, leaving a 1 inch border all around. arrange pineapple wedges on dough, slightly overlapping, in 3 rows. brush with melted butter. mix together sugar and cinnamon, and sprinkle over pineapple. fold border of dough inward over outer edge of pineapple and brush with milk.

bake for  30 minutes, then cover loosely with a sheet of foil, bake for an additional 25 to 30 minutes.

remove foil, and cool galette, uncovered on baking sheet 20 minutes, slide off onto rack to cool completely.

fyi- dough can be made up to one day ahead  as well as slicing the pineapple.

everyone else is doing it subscribe to my RSS feed!